I'm going to be curing a pork sholder (Boston Butt cut) so we have some bacon for the new year. I've made some in the past by doing just as the instructions direct but it just seems to be missing something. To me it's lacking flavor (smoked flavor); especially in the center. When I de-bone the meat this afternoon I was thinking of cutting the meat into smaller pieces. So I'll have four or five 2 lbs pieces rather than one big piece. Any thoughts? Does everyone strictly follow the instructions or has anyone perfected a variation? Any suggestions or tips?